BEST DIGITAL COOKING THERMOMETER

četvrtak, 10.11.2011.

BEST DIGITAL COOKING THERMOMETER - BEST DIGITAL


BEST DIGITAL COOKING THERMOMETER - COOKING QUESTIONS ANSWERED - STEWING COOKING METHOD.



Best Digital Cooking Thermometer





best digital cooking thermometer















288/365 Pork Chops




288/365 Pork Chops





It's Pork Chop night. The digital thermometer is one of the best presents I have ever gotten.











best digital cooking thermometer







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10.11.2011. u 19:42 • 0 KomentaraPrint#

CAFE COOKING GAMES : CAFE COOKING


CAFE COOKING GAMES : SHOULD YOU RINSE PASTA AFTER COOKING : SUSHI COOKING LESSONS



Cafe Cooking Games





cafe cooking games















Colonel Harland Sanders Statue




Colonel Harland Sanders Statue





Colonel Harland Sanders was the founder of the KFC (Kentucky Fried Chicken) restaurant chain.

In the 1920's and 1930's, Sanders owned a service station in Corbin, Ky. However, he always wanted to be a cook. So he opened a restaurant in the back of the station serving to smaller crowds. As word got out about his cooking, more and more people started showing up and Sanders was forced to open a full size restaurant. The restaurant was called Harlan Sanders Cafe.

Over the next decade, people flocked to the cafe for Sanders famous recipe chicken. But with the new addition of I-75 running through Corbin, business started falling. Sanders went to local restaurants to see how they were surviving, and that's where he would meet Dave Thomas, who would find his own food chain later, Wendy's. Thomas would look at the menu of Sanders and noticed that there were over 100 items to choose from. He shortened the menu down to just chicken and salads and told Sanders to focus on that. Sanders would change the name of his restaurant to Kentucky Fried Chicken and use the slogan worlds famous recipe.

This statue of Colonel Harland Sanders was located at the World Equestrian Games at the Kentucky Horse Park in Lexington, Ky. It was located in the Kentucky exhibition booth showing the world the importance of Kentucky.











Go@MochaHouse




Go@MochaHouse





I was sitting in the background enjoying a coffee at a nice cafe on Cook St., Victoria, BC.
I noticed these two men playing Go which seems quite rare for Canada, so I asked if they would allow me to photograph them.
I pulled out my Toyo 45 A II and exposed some sheets of Acros 100.
And it was getting fairly dark out on this late summer day in August 2010.
Here is one of the results.









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10.11.2011. u 19:37 • 0 KomentaraPrint#

COOKING SUBSTITUTE FOR HONEY : COOKING SUBSTITUTE


Cooking Substitute For Honey : Play Cooking Games Free : Radio Cooking Show.



Cooking Substitute For Honey





cooking substitute for honey















Apples DON'T bend - unless you're a professional food stylist. Grumble.




Apples DON'T bend - unless you're a professional food stylist. Grumble.





Sometimes recipes are total ripoffs. Look at that GORGEOUS cake pictured in the magazine (to the right). But do you think apples can really bend like that?

HA!

No way.

Also, I guess I used the wrong pastry - filo instead of puff pastry - sigh. I realised just after I'd put it in the oven.

The filling and apple does taste nice - similar to baklava. The apples look really ugly though. And the filo pastry is (of course) all wrong.

Sigh.

Recipe is from Donna Hay magazine, September 2006, p 116 and 120: "Apple and almond tart"

Weird thing is I can't help but upload the photos of the cake that look the best. Trust me, it really looks far, far worse.

2 * 24 1/2 cm ready-prepared butter puff pastry sheets, thawed.

filling
1 cup almond meal (ground almonds)
1/4 cup caster sugar
35 g unsalted butter, melted
1 egg, whisked
2 tablespoons honey
1/4 cup chopped pistachios (couldn't find, substituted walnuts, tasted fine)
1/4 cup chopped walnuts
apple syrup
2 cups water
2 cups caster sugar
4 pink lady apples, thinly sliced

Boil water and sugar, cool, place apples in syrup. Place pastry on baking tray (one circle, one ring on top to create "border"), put filling on top, bake for 25 minutes at 180 dgs Celcius. Adorn with apples, pour some syrup over it, serve.

Of course, even my superthinly sliced apples snapped when I tried to delicately lay them petal-like on the tart. The not-so-thin ones at least looked reasonably when just laid on the tart.

I have to admit it tasted quite nice. Not the pastry but the filling and apples.











Celery Bisque




Celery Bisque





I decided to play around with a bisque and I seriously needed some green soup! I am sure you all know how that can be. Hmmm, celery… yes that will be perfect!

Celery Bisque

4 cups vegetable broth
2 tbsp honey
2 cups chopped celery
1 cup chopped leek
1 handful spinach leaves
1 small onion – chopped
2 med potatoes – diced
1/3 cup creme fraiche (or sour cream or half and half)
2 tbs olive oil

Put the vegetable broth in small soup pot, add the honey and put on simmer. Season the stock with salt and pepper. Add the olive oil to a skillet and saute the celery, leek, onion and potato; season those with salt and pepper as well. Once the celery mixture is tender, add that to the stock and bring to a boil. Turn down and let simmer for 20 minutes. Put the soup in the blender and toss in the spinach leaves. Blend until smooth and creamy. Put the soup back in the pot and on warm and whisk in the creme fraiche (you can substitute sour cream, half and half or even milk)

Total and complete YUMMMM.

I served this bisque tonight with a crust-less vegetable quiche made with zucchini, onion, portobellos, and arugula.









cooking substitute for honey







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10.11.2011. u 19:36 • 0 KomentaraPrint#

CAMPING COOKING IDEAS. CAMPING COOKING


CAMPING COOKING IDEAS. COOKING LESSONS PHILIPPINES. YOU GOT TO DO THE COOKING BY THE BOOK



Camping Cooking Ideas





camping cooking ideas















blurry birthday waterhole...




blurry birthday waterhole...





this is the one that got away...i set everything to manual, and managed to bump my focus...so it is not your eyes, just my poor camera technique...but i wanted to show this place off, so here it is...

this is birthday waterhole, we camped here for two nights as we had a 'rest' day between the two hardest parts of the walk. it is around 6.30am or so, and ursula and i had climbed a little bluff behind our camp to peek (peak?) over to the horizon and see what all the pink was about...i am not at all good with heights, so my knocking knees may have been the reason for my lack of focus...

birthday waterhole is a real delight, and as we were there for a couple of days shane really went to town with the campfire cooking...we even got a devonshire tea after our little trek on the rest day...well, maybe after i had an afternoon snooze...like i have said before...bliss...

the waterhole was also referred to us as "screaming woman hole" due to a minor run in we had with a very distraught british girl. long story but she did not take a shine to us sesting that the middle of our camp was a pretty stupid place to pitch a tent...given there were a thousand other places to pitch one...but she had walked a hard walk and her legs would walk no more...but her mouth and lungs still seemed to work...the worst part was when she referred to us as "gentry"...i am sure in britain that is a really awful thing to call someone...especially when we were drinking only the finest XXXX...her husband kept sneaking off to try to pitch the tent next to the waterhole (i mean, why wouldn't you?!?) but she kept screaming at him to "come back here, we will pitch our tent right here, it is a public place and we will not be bullied by the gentry..." i nearly felt sorry for him...

anyway, we have all been there, lost it when we were overtired...made for a good laugh though...and little did she know the next day would be tougher still (they were walking the other direction to us)...

so we all sat deep in thought around the fire, sipping our chardonay, eating our scones with jam and cream, assorted cheeses and dips with watercrackers...our curried kangaroo korma straight out of the camp oven, with relishes, naan and papadams, and poached pears for desert...with a port and dark choccie nightcap...whilst they ate their freeze dried crap around a little bunsen burner...each of us knowing we were all doing it tough in our own way...











Fire Pit Cooking




Fire Pit Cooking





I just love the timeless idea of the camp out. Activities like this just don't change and you can taste the beans cookin.









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10.11.2011. u 19:31 • 0 KomentaraPrint#

COOKING TROUT IN THE OVEN - COOKING TROUT IN


COOKING TROUT IN THE OVEN - COOKING MAMMA ONLINE GAME - COOKING WORD SEARCH FOR KIDS.



Cooking Trout In The Oven





cooking trout in the oven
















larry loves beetroot




larry loves beetroot





In terms of execution this has been one of the hardest meals I have done in ages - I can't quite put my finger on why - maybe because there's 3 different elements to this. Larry saw a recipe for the beetroot salad in the paper a couple of weekends ago and asked me if I could make it for him - me being the eternal optimist said of course... so I did... I had no idea of what do with it though so here we have pan fried ocean trout, roast potato & sweet potato (yams) and roast beetroot & goats cheese salad.

The ocean trout was just fried in olive oil
The potato & yams were coated in oil and coriander and sesame dukah and roasted

The beetroot salad!
Cook a bunch of beetroots on a base of rock salt using (wrap bulbs in alfoil and place on a bed of 500g of rock salt - cook in a 160 Celcius oven for 45 minutes or until a knife goes through with no resistance) let cool - peel & dice. Mix 200ml of extra virgin olive oil with 30ml of red wine vinegar and some salt & pepper - use to dress the beetroot - scatter over goats cheese & chives











Seared Sea trout with Crab Chowder




Seared Sea trout with Crab Chowder





Tasted good, except the chowder was seasoned like it were a sauce NOT, er....SOUP.... Good the first bite, second bite getting salty... Third one, well lets wash it down with Water and Wine. Now imagine that intensity x8ounces, because thats how much 'Chowder' there is. The perfectly cooked fish seems to get lost in there. Oh, so ya know, the fried soggy Beets are useless in the dish. Lose them ASAP. or better yet serve them pickled or as a Slaw would be 100times better.









cooking trout in the oven







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10.11.2011. u 19:30 • 0 KomentaraPrint#

FAST COOKING TIPS - FAST COOKING


Fast cooking tips - American cooking measures - Bramley cooking apples



Fast Cooking Tips





fast cooking tips














6 ~ Start rolling at the leaf tip




6 ~ Start rolling at the leaf tip





... where softest, then fold over the two sides to make your bundle. They roll best this way because the harder, thicker part of the leaf is outside to get cooked faster and won't be trying to poke through the softer parts.

Depending what cutting board and countertop you're using, that folded dishtowel in between will keep your rolling surface from moving around as you work.

Set story: Another family cooking tutorial to satisfy hungers spanning an ocean and three states.











Tip hooks.




Tip hooks.





Got this idea from Glen Erickson, via Martin Tweedy. I bent some old spokes and brazed them to my welding tips, so as to be able to hang the torch on the gasaver arm. Works well.
Just fyi. If anyone does this, remove any o-ring seat seals that may be on your welding tips. The heat of brazing will cook them, ask me how I know.
P.S. Brazing stainless to copper is tricky, it took a much bigger flame than I expected. The copper really conducts the heat away, fast.









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10.11.2011. u 19:29 • 0 KomentaraPrint#

HIBACHI COOKING : COOKING


Hibachi cooking : Ballymaloe cooking.



Hibachi Cooking





hibachi cooking














Hibachi Shrimp in the Wok




Hibachi Shrimp in the Wok





This tasty Americanized Japanese dish is a favorite at Hibachi Steak houses like Benihana and thousands more. Everyone has their favorite recipe but mine is simple with just shrimp, garlic, butter, Mirin, soy sauce, sesame oil, lemon juice and toasted sesame seeds on top.











hibachi




hibachi





Hibachi (all the way on the left) and some stew pots at the open-air museum of old Japanese farmhouses. As opposed to the meaning that hibachi has taken on in the US (a grill), a hibachi in Japan is a small heating device that is filled with charcoal.









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10.11.2011. u 19:29 • 0 KomentaraPrint#

COOKING SCHOOL NEWCASTLE : SCHOOL NEWCASTLE


Cooking school newcastle : Cooking mama pc game download



Cooking School Newcastle





cooking school newcastle














Saint Saviour's Priory




Saint Saviour's Priory





ST. SAVIOUR'S, DUBLIN.
FOUNDED in 1224, the first of the Dominican abbeys in Ireland. The fathers in that year leased a site adjoining St. Mary's abbey from the Cistercian monks, at a yearly rent of 3, and their convent and church were built by the citizens of Dublin. The sire extended along the river bank from the present Church Street to Ormond Bridge. They had a theological school attached to the abbey from the earliest times.

1238. Their church was finished and dedicated on May 1st, under the title of St. Saviour's.

1270. Henry III., sends them 100 shillings to pay their debts.

1274 to 1300, the Dominicans of Dublin are twice annually on the roll of payments as recipients of the King's alms.

1281. Two provincial chapters were held here.

1285. Edward I. allows them for the fabric of their church thirty oak trees, namely, fifteen from the wood of Glencree and fifteen from that of Newcastle.

1296. A provincial chapter was held here.

1304, June 26. A great fire consumed the church, as well as the church of St. Mary's Abbey and several streets, but on the next feast of St. Agatha (Feb. 5), Lord Eustace le Poer laid the foundation of the new choir. John le Decer, in 1308, gave great help towards the rebuilding of the church.

1309. Sir John Cogan, Sir Walter Faunt and Sir John Fitz Rery, Knts., were interred in the church of this monastery..

1313. A provincial chapter was held here.

1316. The monastery was pulled down on the approach of Edward Bruce's army, and the materials used in repairing the city walls. But when the city was out of danger, Edward II. commanded the citizens to rebuild it..

1351. Kenrick Sherman, who had been provost of Dublin in 1348, died in the monastery, in the midst of the Dominicans, to whom he had been a great benefactor. He had built the belfry, glazed the great east window and roofed the church..

1402. Thomas Cranley, archbishop of Dublin, consecrated the church, on July 9th.

1459. It was enacted by Parliament that this monastery should in future have ten pounds annually in free alms, for necessary repairs, and the statute was confirmed in perpetuity by an Act of 4th and 5th Edward IV.

1488. Sir Richard Edgecomb. sent over to receive the fealty of those who had taken part in the rebellion of Lambert Simnel, lodged in this monastery.

1539. Patrick Hay, the prior, "surrendered" this abbey to the Commissioners of Henry VIII., on July 8th, and it was granted to Sir Thomas Cusacke, at the yearly rent of eight shillings and five pence, Irish money. In the Commissioners' Return regarding the sale of the chattels of the monasteries, such as bells, church plate, etc. (an unpublished document in the Irish Record Office)', we find that the amount received from the sale of the effects of St. Saviour's was ?8 8s. 8d.

Two years after the dissolution of the monastery, John Allen, the chancellor, Sir Gerald Aylmer, Chief Justice Luttrell, White, and others, professors of the law, applied for a twenty-one years' lease of St. Saviour's, which was granted to them.

1578, Feb. 14th, it was granted to Thomas, 10th earl of Ormond, forever, in free soccage, and not in capite, at the yearly rent of twenty shillings, Irish money.

We have no record of the Dominicans in Dublin after this till 1622, when Father Ross Mageoghegan, the vicar-provincial, was residing in Dublin with eight other fathers. In 1627, we have another notice of the Dublin community, in an account of the state of the Irish Province, drawn up by him for Propaganda. It is certain that the Dominicans were located at this time in Cook Street, where the Carmelites and Franciscans also had their establishments.

During the whole of the Cromwellian regime, the fathers stood in the post of danger, according to a discalced Carmelite writing in 1662, and in that year there were two in Dublin.

On the accession of James II., to the throne, the Dominicans got possession of the abbey for a short time, but on the King's arrival in Dublin, they were removed provisionally to Cook Street, as he required the abbey for holding his Parliament in.

In "A particular account of the Romish Clergy, secular and regular, in every Parish of the Diocese of Dublin," drawn up in March, 1697, the following list is given of the Dominicans in St. Audoen's parish:
fr. Thomas Marshall, O.P.
fr. James Hannin , O.P.
fr. James Egan, O.P.
fr. Christopher Farrell, O.P.

On going into exile the following year, the fathers handed their chapel over to the secular clergy, and it became the parish church of St. Audoen's, being known for many years afterwards by the name of “The Old Dominicans."

On the accession of George I., Father Stephen Mac Egan built a chapel near Bridge Street. Though known as "Bridge Street Chapel," it was not in the street itself, but in a court at the end of a lane leading to it. In 1772, a new chapel and convent, on a much larger scale, were finished and decorated. This c











Saint Saviour's - Organ




Saint Saviour's - Organ





ST. SAVIOUR'S, DUBLIN
FOUNDED in 1224, the first of the Dominican abbeys in Ireland. The fathers in that year leased a site adjoining St. Mary's abbey from the Cistercian monks, at a yearly rent of 3, and their convent and church were built by the citizens of Dublin. The site extended along the river bank from the present Church Street to Ormonde Bridge. They had a theological school attached to the abbey from the earliest times. MS. folio vol. in Chetham Library, Manchester, p. 622, written early in the i7th century.

1238. Their church was finished and dedicated on May 1st, under the title of St. Saviour's.

1270. Henry III. sends them 100 shillings to pay their debts.

1274 to 1300, the Dominicans of Dublin are twice annually on the roll of payments as recipients of the King's alms.

1281. Two provincial chapters were held here.

1285. Edward I. allows them for the fabric of their church thirty oak trees, namely, fifteen from the wood of Glencree and fifteen from that of Newcastle.

1296. A provincial chapter was held here.

1304, June 26. A great fire consumed the church, as well as the church of St. Mary's Abbey and several streets, but on the next feast of St. Agatha (Feb. 5), Lord Eustace le Poer laid the foundation of the new choir. John le Decer, in 1308, gave great help towards the rebuilding of the church.

1309. Sir John Cogan, Sir Walter Faunt and Sir John Fitzhenry, Knights., were interred in the church of this monastery..

1313. A provincial chapter was held here.

1316. The monastery was pulled down on the approach of Edward Bruce's army, and the materials used in repairing the city walls. But when the city was out of danger, Edward II. commanded the citizens to rebuild it..

1351. Henrick Sherman, who had been provost of Dublin in 1348, died in the monastery, in the midst of the Dominicans, to whom he had been a great benefactor. He had built the belfry, glazed the great east window and roofed the church.

1402. Thomas Cranley, archbishop of Dublin, consecrated the church, on July 8th.

1459. It was enacted by Parliament that this monastery should in future have ten pounds annually in free alms, for necessary repairs, and the statute was confirmed in perpetuity by an Act of 4th and 5th Edward IV.

1488. Sir Richard Edgecomb sent over to receive the fealty of those who had taken part in the rebellion of Lambert Simnel, lodged in this monastery.

1539. Patrick Hay, the prior, "surrendered" this abbey to the Commissioners of Henry VIII., on July 8th, and it was granted to Sir Thomas Cusacke, at the yearly rent of eight shillings and five pence, Irish money. In the Commissioners' Return regarding the sale of the chattels of the monasteries, such as bells, church plate, etc. (an unpublished document in the Irish Record Office)', we find that the amount received from the sale of the effects of St. Saviour's was ?8 8s. 8d.

Two years after the dissolution of the monastery, John Allen, the chancellor, Sir Gerald Aylmer, Chief Justice Luttrell, White, and others, professors of the law, applied for a twenty-one years' lease of St. Saviour's, which was granted to them.

1578, Feb. I4th, it was granted to Thomas, earl of Ormonde, for ever, in free soccage, and not in capite, at the yearly rent of twenty shillings, Irish money.

We have no record of the Dominicans in Dublin after this till 1622, when Father Ross Mageoghegan, the vicar-provincial, was residing in Dublin with eight other fathers. In 1627, we have another notice of the Dublin community, in an account of the state of the Irish Province, drawn up by him for Propaganda. It is certain that the Dominicans were located at this time in Cook Street, where the Carmelites and Franciscans also had their establishments. During the whole of the Cromwellian regime, the fathers stood in the post of danger, according to a discalced Carmelite writing in 1662, and in that year there were two in Dublin.

On the accession of James II., to the throne, the Dominicans got possession of the abbey for a short time, but on the King's arrival in Dublin, they were removed provisionally to Cook Street, as he required the abbey for holding his Parliament in. In " A particular account of the Romish Clergy, secular and regular, in every Parish of the Diocese of Dublin," drawn up in March, 1697, the following list is given of the Dominicans in St. Audoen's parish : Thomas Marshall , James Hannin, James Egan, Christopher Farrell all Dominican ffryers at the Convent in Cooke Street." On going into exile the following year, the fathers handed their chapel over to the secular clergy, and it became the parish church of St. Audoen's, being known for many years afterwards by the name of " The Old Dominicans." ;

On the accession of George I., Father Stephen Mac Egan built a chapel near Bridge Street. Though known as "Bridge Street Chapel," it was not in the street itself, but in a court at the end of a lane









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10.11.2011. u 19:18 • 0 KomentaraPrint#

COOKING SCHOOLS IN MARYLAND. IN MARYLAND


Cooking schools in maryland. Lotro cooking recipes.



Cooking Schools In Maryland





cooking schools in maryland














Dot 'n Donald Reid were Country Cousins of Mine




Dot 'n Donald Reid were Country Cousins of Mine





This 1963 era photo is of Dot 'n Donald Reid in my family's living room in Dundalk, Md.. Donald was one of my mother's "first cousins", so Dot and Donald were "second cousins" of mine. Their five sons were, or still are, "third cousins" of mine. And back in the 1950s and '60s our families visited each other several times a year.

Dot ‘n Donald Reid lived up in the farmland that straddles the Maryland/Pennsylvania line, near New Freedom, Pa.. There were a bunch of Reid families up around there, all were my mother’s aunts, uncles and cousins and all were warm hearted, welcoming country folks who always wanted to feed us every time we visited them. For my parents, two sisters and I, it was about an hour and a half drive from our home, in the Dundalk suburbs of Baltimore City, up to visit the Reids. We would never show up at our country relative’s homes hungry, but they were compelled to offer and start setting out country cooked and baked goodies anyways. One time, we stopped along the road, bought a big bag of some famous, pre-McDonald’s era hamburgers, took it in to Aunt Mildred’s and Uncle Charlie’s house to show we didn’t need Aunt Mildred to be cookin’ up a storm in the kitchen, and she just happily hustles on in to her kitchen, saying, “Well then, we need desert, don’t we?” And all of a sudden she’s got ice cream, cakes and cookies all over the dining room table.

For a young boy like me, the best thing about visiting them Reids was exploring the outdoors out in the country and the closest small town stores with my cousins. Dot and Donald were who we visited most, and they had five children, all boys, with the middle son being my age and the others no more than fours years older or younger then me. Their names were Wayne, Gary, Steve, Glenn and Robert. Man! Did we ever have some great times together. Funny thing was, when they came down to visit us in Dundalk the boys all thought that I had it best with my closest friends right on my suburban block and stores a short walk away, while the Reid boys’ friends all lived a country mile or three from the Reid residence and the stores were a car ride away. They just wouldn’t take my word for it that they had it better out in the country with all them fields and woods to have fun in with four brothers and their friends.

My first memory of visiting Dot ‘n Donald are of me being about 6-years-old. They lived in an old farmhouse that had a wood stove for cooking and heat and a falling apart, unused, well weathered old barn out in the front yard. Two things about that day will always stay with me. First was, when we got there, Dot told us that she had just chopped the heads off two chickens and was going to pluck and cook them for dinner for us all. I immediately inquired if the chickens had run around with their heads cut off; she jovially answered, “Yeah,” and seeing my childish, mildish, comical, finger snap and “Aw shucks” disappointment at missing that show she promised me that the next time she was gonna cook us a chicken dinner she’d wait till we got there before she put the axe to any chickens, so’s I could see them chickens what the old saying says and run around with their heads cut off. The second thing I’ll always remember about that day is how much wonderful fun it was to climb all around in and run around outside and in that old barn with my five cousins and two sisters.

The next time we went to visit Dot ‘n Donald, Donald had built his family a nice, big, split-level home that had a huge yard around it and a little ol’ country road passing by it. We had corn roasts and country fiddle get-togethers there and lots of other memorable times too. My mother had been very impressed with the way that Dot had kept that old farmhouse woodstove at a steady temperature for baking those two chickens and dinner rolls and pies and cakes and such, but the new split-level house was a modern as they came at the time, which was around 1958. And I loved the fireplace in the new home’s basement clubroom.

Donald was a fantastic homebuilder, so, after a few years in the split-level he had moved his family into a newer, and just as spacious, home he had constructed for them. That house had a dairy farm adjacent to its back yard. One Sunday evening, the three cousins closest my age, my younger sister and I climbed over the dairy farm’s electric charged, barbed wire fence, and we teens went to chasing the cows awhile. We didn’t chase them too far, and every time we kids stopped to laugh, roll around in the grass and rest, them cows would all come back and gather all around to gawk blankly at us. So we’d pop up and chase ‘um again. Hopefully, we never affected them cows’ milk production none. I had such a good time at that that the next Monday, down in Dundalk High School, I wrote the word “COWS” on my school notebook. The kids in school got a kick out of asking me why I had “COWS” on my notebook and that it only meant actual cows











The old Freetown Rosenwald School




The old Freetown Rosenwald School





A community between Glen Burnie and Pasadena which is called Freetown was founded by freed slaves in the 1840s.
In the 1920s after two community activists, Cora Carter and Jane Dorsey Matthew, petitioned Anne Arundel County the Freetown school opened for African American children. Before the mid-1960s county schools were segregated in Maryland.

With money from the Rosenwald School Fund which was started by Sears Roebuck President Julius Rosenwald and Booker T. Washington's Tuskegree Institute, the Freetown school was built . It is 1 of 11 out 23 Rosenwald schools which are still standing today, in Maryland.
From 1948 through 1952, the building had just two teachers who taught students in first through seventh grades. At this time used school books handed down from white schools were stored in the storage room. In front of desks with old-fashioned inkwells, students sat on old benches .
At this time a pot-bellied stove in a kitchen area was used by teachers for cooking lunches and the building had no indoor toilets . The windows were framed with handmade curtains.
For art supplies students rummaged the woods for berries for paint.

Sterling Construction Inc. did a beautiful job renovating this school. I was honored to photograph the historical school.for the company. It was exciting because I love history and loved to hear how people lived back in the days. Ironicly the next day I got to photograph the orginal school from Remembering the Titans movie and it was the first desegregated school in Alexandria, Virginia/D.C. So it was a week of learning more history.










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cooking team building



10.11.2011. u 19:18 • 0 KomentaraPrint#

COOKING SHOW MUSIC : COOKING SHOW


COOKING SHOW MUSIC : COOKING MAMA MOBILE.



Cooking Show Music





cooking show music














David Cook of My Favoritie Highway is our friend!




David Cook of My Favoritie Highway is our friend!





Live and Candid shots of the Cab tour with Rocket to the Moon, My Favorite Highway, the Somerset, and Eye Alaska











CIMG2967




CIMG2967





Krocks Kapitale Kritik - das Kochstudio zur Weltverbesserung, Heldenbar, Grillo-Theater Essen, 15.02.08









cooking show music







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10.11.2011. u 19:17 • 0 KomentaraPrint#

COOKING THE PERFECT TURKEY. PERFECT TURKEY


Cooking The Perfect Turkey. Outdoor Cooking Video.



Cooking The Perfect Turkey





cooking the perfect turkey















Turkey Francaise




Turkey Francaise





Turkey Francaise

Here is a healthy way to prepare turkey cutlet and very inexpensive. This recipe is also used for fish and chicken. I had some turkey breasts which I pounded thin and used was amazing. Perfect for a light lunch and takes minutes to make.

Ingredients:
Turkey cutlets
One cup flour with a dash of kosher salt
One egg beaten
Olive oil for frying
Chopped fresh parsley to finish

Francaise Sauce:
Ingredients:
? cup Chicken Stock
2 tablespoon non salted butter
? cup dry white wine
Juice of half a lemon
Method:
Melt the butter over medium heat, add the lemon juice, chicken stock, white wine and capers. Now reduce to about ? to 1/3 cup will take about 10 min you will know when it’s ready as it will take on a natural thickness and intense flavor. Start tasting the sauce when it has almost reduced you will be able to tell if it’s too much lemon or too much salt flavor and you can adjust accordingly by adding more water or wine. Once reduced take off heat and let stand.

Method:
Start by taking you turkey and with a meat mallet of the bottom of a frying pan pound it out carefully until it is even thickness and about double the size as you can see in my photo. Heat pan about medium heat with ? cup of Extra Virgin Olive Oil. Now take your Turkey filet and we will do a standard egg wash, on a plate put some all-purpose flour and on another plate put one whisked egg. Now this is important, you want to coat the turkey in flour then shake off the excess then right into the egg wash coating all side now shake off any the extra egg wash and put directly and immediate into the hot oil in the pan. If you pre coat these fish and leave for more than a few min the egg and flour become glue like and that is not a good word when it come to this method.
Cook the Turkey on each side until it is a nice light golden brown like in my photos . Now plate the fish and add heat to the pan of sauce and put in a couple tablespoons of water so it reheats to the proper thickness as more water will evaporate during the reheating. Now carefully spoon the sauce over the Turkey and finish with some finely chopped parsley. Healthy, amazing flavor and easy!


Enjoy!
Benny












Turkey ready to carve




Turkey ready to carve





Look at that color. The skin was crisp and tasty. I was so happy with the results and so anxious to eat that I forgot to take a picture of the meat after slicing to show the bit of pink smoke ring or the juices throughout. I used Alton Brown's recipe (for the brine and the aromatics in the cavity for cooking--onion, red apple, and cinnamon stick) but then followed the Big Green Egg company's cooking instructions for the "perfect turkey" to cook it. This was, without a doubt, the best turkey I have ever eaten.









cooking the perfect turkey







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10.11.2011. u 19:16 • 0 KomentaraPrint#

COOKING WITH GREEN TOMATOES. GREEN TOMATOES


Cooking with green tomatoes. Cooking times turkey. Cool girls cooking games



Cooking With Green Tomatoes





cooking with green tomatoes














Fried Green Tomatoes...




Fried Green Tomatoes...





Sean made us an awesome dinner tonight. He had gone to a local farmer for some beans and beets and came home with green tomatoes?! What he did with them was amazing! Lightly dusted and fried with fresh basil and garlic, red tomato puree, and bocconcini mozzarella. Crisp, light and sooo good. It's so great that he enjoys cooking too;)











fried green tomatoes




fried green tomatoes





My Aunt Linda made a batch of fried green tomatoes to go with our purple hulled peas and corn bread. I didn't realize how much I missed southern cooking until I ate some again!









cooking with green tomatoes







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cooking a top round roast in the oven

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10.11.2011. u 19:00 • 0 KomentaraPrint#

COOKING WITH A BAMBOO STEAMER - COOKING WITH A


COOKING WITH A BAMBOO STEAMER - ROAST TOPSIDE BEEF COOKING TIMES - COOKING SAUSAGES IN THE OVEN.



Cooking With A Bamboo Steamer





cooking with a bamboo steamer















??????? Xinjiang Lamb with Noodles Steamed in a Bamboo Basket




??????? Xinjiang Lamb with Noodles Steamed in a Bamboo Basket





??????? Xinjiang Lamb with Noodles Steamed in a Bamboo Basket AUD8.80

Tender grilled (ok, deep fried) lamb marinated with loads of ?? cumin and possibly onions on top off steamed noodles with a drizzle of ??? doubanjiang spicy-bean paste. Reminds me of the Xinjiang lamb skewers in China. Not as good as the real Xinjiang stuff, but getting there.

I also noticed that steamed noodles, while taking a little longer to cook, had a better chewy texture.

The bamboo basket was lined with bamboo leaves to stop any noodles falling though. Smart trick!

??? Shanghai Dumpling & Noodle Restaurant
Tattersalls La Melbourne 3000











4 piece bamboo steamer




4 piece bamboo steamer





Healthy living. This four-piece bamboo steamer set cooks veggies and meats quickly and easily--without stripping them of precious vitamins and minerals. Or weighing them down with calories. Just place the steamer in a wok or pan filled with a little water, then use the tiers to layer your favorite foods. Kitchenware.

Includes three-tiered steamer and tongs
Bamboo construction
Approximate measurements: Steamer 7"H x 8"Diam; Tongs 11-1/2"L x 1-1/2"W
Hand wash; use mild soap when needed; do not place in dishwasher









cooking with a bamboo steamer







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10.11.2011. u 19:00 • 0 KomentaraPrint#

CORRECT COOKING TEMPERATURES - CORRECT COOKING


Correct cooking temperatures - Free online cooking



Correct Cooking Temperatures





correct cooking temperatures















Grandma´s treats (recipe)




Grandma´s treats (recipe)





Grandma?s treats - Great afternoon snack

1 large egg,
1 cup all purpose flour
1/2 cup sugar
1 pinch salt
1 tablespoon unsalted butter - room temperature
1 teaspoon (a generous one) rising powder
3/4 cup milk (you may need up to 1 cup)
Fennel seeds / anise

Boil the milk with as much fennel seeds/anise as you would use for a cup of tea, then sieve it to remove the seeds - let it to cool)
Sieve all dry ingredients together add the butter and the egg, add the 3/4 cup milk at once and start working the dough, add more milk if necessary, keep working until the dough is even, not too dry but no longer sticky.
Make pices (as if potato gnocchi - slightly larger)
Deep fry - The oil cannot be too hot otherwise the pieces will be soft in the middle. A good tip is preheat the oil... Remove te pan from the heat, throw 5-6 pieces, wait for them to expand and then put the pan back on the heat. Doing that each time you fry one round will prevent the oil from overheating. The pieces turn themselves as they fry, but sometimes you may need to turn the resistant ones. Remove them once they are golden brown.
Roll them on cinnamon/sugar 30/70% mix immediatly after frying .

DIVE IN...

Also try to...
Add little banana pieces inside each before frying...
Add little hard-guava knobs...
Add little chocolat knobs...
Or anything you feel like to.

(please overlook my spelling mistakes... fell free to correct me).











March 4, 2011




March 4, 2011





I haven't baked in a long long time. I decided to take on a little project for our weekend travels. These are pineapple banana cupcakes. I thought about using flavored icing on them, but the flavors didn't really come out the way I had hoped, so they may just get plain sugar-flavored icing. Tomorrow they will be decorated to be ready for my aunt's annual "Bahama Mama" party.

Today had other challenges today... but I guess most do. At least the cupcakes came out well. It does leave me wondering, what is the difference between a cupcake like this and a muffin. Is the difference icing?

PS: Yes, this is my crappy oven. Since we rent we didn't invest in a high quality one (yes, renting here means providing your own appliances. Weird). Notice that there has to be a separate thermometer INSIDE the oven because there is no way to tell the temperature from the outside of the fridge. Sure, there is a dial, but the dial is rarely correct. To cook these cupcakes at 350, I had to have the dial set to just below 300. I want a real kitchen someday.

63/365









correct cooking temperatures







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10.11.2011. u 18:59 • 0 KomentaraPrint#

COUPLES COOKING CLASS CINCINNATI - CLASS CINCINNATI


Couples Cooking Class Cincinnati - Cooking Class Indianapolis.



Couples Cooking Class Cincinnati





couples cooking class cincinnati
















Tuscany, Arezzo, Romantic Italian Couple in Piazza Grande




Tuscany, Arezzo, Romantic Italian Couple in Piazza Grande





The old couple caught my attention because they were reading newspapers instead of looking at the beautiful Piazza Grande (the reflection is in the window) where Roberto Benigni has filmed several scenes of his film 'Life is Beautiful'. Clearly, they were not in a hurry, they were very relaxed and the woman's right hand was gently touching her companion's leg .











Hot Sun Couple




Hot Sun Couple





After I reached Sepang Gold Coast, I walk by looking at the seaside and I stood , I saw a lovely couple walk towards the tree, quicky bring up my gear look for good position, there, I saw a tree and couple just arrived, fired up.









couples cooking class cincinnati







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10.11.2011. u 18:59 • 0 KomentaraPrint#

FRENCH COOKING WORDS - COOKING WORDS


French Cooking Words - Thai Cooking Classes Phuket.



French Cooking Words





french cooking words














Cooking Lecture: French - Petit Pate Chaud de Caille, Sauce Port (Warm Quail Pate in Port Wine Sauce)




Cooking Lecture: French -  Petit Pate Chaud de Caille, Sauce Port (Warm Quail Pate in Port Wine Sauce)





Todays lecture was on French pates. Now everyone has probably heard of pates (i.e. liver pates) but few people probably know what it actually is. The word ''pate'' literally means ''paste'' and a pate is basically a meat ''paste'', or a French meat loaf. There are a couple of rules to making pate, one being around a 4:1 ratio on lean meat to fat. Another is that 12-14 grams of salt is added for every 1 Kg of pate. Spices and some sort of alcohol almost always added and pate should be made while keeping it chilled .

This is a quail pate ''en croute'' or baked in a puff pastry shell. It is made with pork fat, lean pork meat, quail, chicken breast, truffles and pistachio nuts. It is served in a sauce made with port wine and consomme.











if there is ever product placement in porn....




if there is ever product placement in porn....





i imagine it to be like this:

scene: wife arrives home from working late at office, walks into kitchen where husband is cooking dinner.

wife: hi, honey, what's for dinner?
husband: MY COCK.. brand special fish sauce casserole. just the way you like it.
*turns to face camera* my cock brand special fish sauce, turns every mealtime into a SPECIAL occasion.
*husband and wife get busy on the kitchen table, cue bad 70s porn music*


but seriously, i open the door to my pantry last night to look for my pretzels, and all i saw was the giant purple letters. i just had to share it with everyone. =P









french cooking words







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10.11.2011. u 18:58 • 0 KomentaraPrint#

PLAY COOKING GAMES FOR BOYS - PLAY COOKING GAMES


Play Cooking Games For Boys - France Cooking - Cooking Ribeye Steaks



Play Cooking Games For Boys





play cooking games for boys
















A Remarkable Attic Red-figure Chous Attributed to the Group of Boston 10.190: Young Boys Playing Astragals; A Masterpiece of Attic Vase-Painting and Compositional Spatiality




A Remarkable Attic Red-figure Chous Attributed to the Group of Boston 10.190: Young Boys Playing Astragals; A Masterpiece of Attic Vase-Painting and Compositional Spatiality





Terracotta, High Classical, ca. 440-430 B.C.E., Attributed to the Group of Boston 10.190 by C. Watzinger

Condition: Reconstructed from fragments; some losses, especially on front over figural scene, and on legs of crouching boy at left.

On this wine jug three nude boys wearing spiky festal crowns plays astragals (knucklebones). The left and center figures hold their gaming pieces in their hands, while the right-hand boy, who gestures toward his playmates, has just tossed his marker to the ground. The action may depict a variety of the game in which contestants attempt to land their pieces in holes in the ground. The figural panel is framed by a border of descending ovolo bands, above and below, and ascending chevrons at either side.

The Attic chous is a specific shape of oinochoe created especially for the three-day festival of the Anthesteria, held in the spring in honor of Dionysos. On the first day, the Pithoigia, the new wine was opened and tasted. On the second, the Choes, the three-year-old male children of Athens were enrolled in their fathers' phratries (kinship groups). Scenes painted on many choes depict children in their festal clothing, participating in various aspects of the festival or involved in childhood pursuits. A specific miniature variety of the vase was made especially for children, and this diminutive version is often found in burials, presumably of those who died in infancy, as crawling babies are depicted on a number of them. The Fleischman chous is of the standard size used by adults for the drinking contests that took place on the festival's second day. On the third, the Chrytroi, vegetables prepared in cooking pots were offered to Hermes Psychopompos, who conducted the souls of the deceased to the underworld. On this day, the spirits of the dead were free to return from the underworld and roam among the living; they were sent back at the end of the day by the exhortations of the festal participants.

The imagery found on the Fleischman chous is light in tone and reflects the gaiety and various competitions surrounding the festival. The crowns worn by the boys imitate the headdresses worn by many of the torch-racers, participants in a ritual contest of relay teams who conveyed the scared fire from one altar to another. The boys shown here, however, are seemingly too young for such a contest. Numerous other choes depict figures playing knucklebones; none are as fine as the Fleischman chous.

The Painter of Boston 10.190, one of J.D. Beazley's "Late Fifth-Century Pot-Painters," is known from only a small group of three vessels (one fragmentary), all of which are choes. E. Buschor made the original identification of the painter, and C. Watzinger added this vase to the group. The other two vessels in the group depict the komos, one with children (Berlin 2658). Berlin 2658 displays the same descending ovolo borders as the Fleischman chous, and the treatment of the hair with descending tendrils as seen on Boston 10.190 is also the same, as is the side border of ascending chevrons.

Formerly in the Falconi collection, Viterbo; Tyszkiewicz collection, Rome; Behague collection, Paris; thence the collection of Barbara and Lawrence Fleischman, New York. Purchased by the Fleischmans from Sotheby's, Monaco, Antiquites et objets d'art: Collection de Martine, Comtesse de Behague provenant de la Succession de Marquis de Ganay, sale cat., December 5, 1987, lot 147.

From the collection of the Getty Villa, Malibu, California.











Reaching for the skies...(My growing son)




Reaching for the skies...(My growing son)





To my grown-up son

Ask the parents of grown up children
And they will tell you
It is better to be able to say "I am glad I did"
Than to have to say "I wish I had"

My hands were busy through the day
I did not have much time to play
The little games you ask me to
I did not have much time for you

I'd wash your clothes; I'd sew and cook
But when you'd bring your picture book
And ask me please to share your fun
I'd say "a little later son"

I'd tuck you in all safe at night
Hear your prayers and turn out the light
Then tiptoe softly to the door
I wish I had stayed a minute more

For life is short and years rush past
A little boy grows up so fast
No longer is he at your side
His precious secrets to confide

The picturebooks are put away
There are no children games to play
No goodnight kiss, no prayers to hear
That all belongs to yesteryear

My hands once busy now lie still
The days are long and hard to fill
I wish I might go back and do
The little things you asked me to

(This was in Frozen Thought edition and is also available on the net....Very touching poem)









play cooking games for boys







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10.11.2011. u 18:57 • 0 KomentaraPrint#

MEASURING FOR COOKING - FOR COOKING


MEASURING FOR COOKING - TURKEY INTERNAL COOKING TEMPERATURE - CHILDRENS COOKING EQUIPMENT.



Measuring For Cooking





measuring for cooking














Lighting 102- Assignment - Cooking Light




Lighting 102- Assignment - Cooking Light





When I first read this assignment, I thought, "cool, this is right up my alley." I love cooking and our kitchen is filled with "tools." It was more difficult than I expected because I was trying to make a photograph that looked like something out of a Williams-Sonoma catalog. I changed the subject, the lighting, the composition, etc. and just wasn't really happy with the results. I was also frustrated because the idea is to use lighting to make things more interesting. I was not happy with the subject and composition so I never really got to play around with the lighting.

This shot consisted of an SB900 shot through an umbrella CL. The strobe was 1/8 power and zoomed to 50mm. I also used a silver/gold reflector CR to help lift the shadow area between the measuring cup and spoon. The reflector also made for a better highlight on the handle of the measuring spoon.

One of the difficult things I learned with this shot is the reflection of the lens was obvious unless I positioned the lens in the space between the the measuring cup and spoon. At least there, the reflection from the cup bounced into the spoon and vice-versa. I also learned that our measuring cups and spoons are well-worn so the whole "catalog product shot" would probably require new items. I'll just say I was going for the "broken in" look.

Lastly I made the shot B&W to try and bring out the texture in the wood cutting board and rolling pin. On camera, the colors of the wood appeared similar. I would have preferred a darker cutting board or rolling pin. Since I didn't have either, I figured the B&W would break up the similar colors by bringing out the different textures.

As usual, I am open to criticism and critique. I am not thrilled with this shot (or any I took) so I will add this to the list of things I'd like to try again.











Measuring For Air Holes




Measuring For Air Holes





Bob Cook and Stan Hall were working on pieces of Lexan for the windows to the Mistletoe II.

Bob Cook measures for placement of template used to locate small holes to be drilled.









measuring for cooking







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10.11.2011. u 18:57 • 0 KomentaraPrint#

PERTH COOKING CLASS - PERTH COOKING


Perth Cooking Class - Cooking Venison Back Straps.



Perth Cooking Class





perth cooking class















Duke of Perth 005




Duke of Perth 005





In the United Kingdom, fish and chips became a cheap food popular among the working classes with the rapid development of trawl fishing in the North Sea in the second half of the nineteenth century.[1] In 1860 The first fish and chip shop was opened in London by Jewish proprietor Joseph Malin[2] who married together "fish fried in the Jewish fashion"[3] with chips.

Deep-fried "chips" (slices or pieces of potato) as a dish, may have first appeared in Britain in about the same period: the OED notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". (Note that Belgian tradition, as recorded in a manuscript of 1781, dates the frying of potatoes carved into the shape of fish back at least as far as 1680.)[4]

The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang[5]) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England.[citation needed] Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking-fat, heated by a coal fire. Insanitary by modern[update] standards, such establishments also emitted a smell associated with frying, which led to the authorities classifying fish-and-chip supply as an "offensive trade",[citation needed] a stigma retained until the interwar period. The industry overcame this reputation because during World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.[6]

In the United Kingdom and Ireland, the Fish Labelling Regulations 2003 [7] enact directive 2065/2001/EC and generally means that "fish" must be sold with the particular species named; so "cod and chips" not "fish and chips". The Food Standards Agency guidance excludes caterers from this;[8] but several local Trading Standards authorities and others do say it cannot be sold merely as "fish and chips".











Unid DDG Captain Cook Dry Dock




Unid DDG Captain Cook Dry Dock





Unidentified Perth class DDG in the Captain Cook dry dock, Garden Island Sydney 05 December 1993.









perth cooking class







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10.11.2011. u 18:50 • 0 KomentaraPrint#
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